Method
1) Heat dash of olive oil in large saucepan. Add chicken, sliced onions and diced chorizo.
2) Cook gently until soft, for about ten minutes. Season well.
3) Add stock. Bring to the boil. Add cabbage and chickpeas and simmer for four to five minutes until cabbage is cooked.
4) Serve in bowls with a squirt of lemon juice and a drizzle of olive oil.